Name: Martha Stewart Breakfast Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lbs Yukon Gold potatoes, cut into 3/4-inch cubes; 1 medium yellow onion, chopped; 1 red bell pepper, chopped; 3 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon fresh rosemary, finely chopped; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons fresh parsley, chopped (for garnish)

Description

Deliciously roasted Yukon Gold potatoes with peppers and rosemary, perfect for a comforting breakfast.

Ingredients

2 lbs Yukon Gold potatoes, cut into 3/4-inch cubes
1 medium yellow onion, chopped
1 red bell pepper, chopped
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon fresh rosemary, finely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, toss the Yukon Gold potatoes, chopped yellow onion, and red bell pepper with olive oil, ensuring they are well coated.
Add the smoked paprika, rosemary, kosher salt, and black pepper. Mix thoroughly.
Spread the potato mixture in a single layer on a baking sheet, allowing enough space between potatoes for optimal roasting.
Roast in the preheated oven for 30-35 minutes, flipping halfway through.
Once crispy and tender, remove from the oven and top with fresh parsley.
Serve hot and enjoy!

Notes

For extra richness, you can drizzle melted butter over the potatoes before roasting. Experiment with other herbs like thyme or oregano for varied flavors.